Biryani Nawabi Recipe - Hyderabadi

Credits: indianfoodforever
img credits: foodnetworks.blogspot

Ingredients:

750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

Method:

·    Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.

·    Fry the onions till crisp.

·    Grind the fried onions and chillies to a fine paste.

·    Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.

·    Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.

·    Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.

·    Add the drained rice and saute for 4-5 minutes.

·    Add warm water. The level of water should be 1 1/2 inches above the rice level.

·    Add salt as per taste. Cook till rice is done.

·    Spread on a plate and remove the cinnamon, cardamoms and cloves.

·    To Assemble

·    Take a heavy bottomed pan and line it with ghee.

·    Add the prepared mutton and sprinkle garam masala over it.

·    Cover with cooked rice and dot with ghee.

·    Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.

·    Cover the pan and seal the edges with dough.

·    Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.

·    Mix and serve hot garnished with chopped mint leaves.

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